Smokey Chicken Tagine
Serves 6
- ¼ cup extra virgin olive oil
- 1 brown onion, peeled and diced
- 4 garlic cloves, minced
- 1 sweet potato, skin on and diced
- 2 carrots, skin on and diced
- 1 can chickpeas, drained and rinsed
- 500g chicken thighs, diced
- 2 tbs harissa
- 10 bush tomatoes
- 2 tsp lemon myrtle
- 3 tsp old man saltbush
- 2 tsp cinnamon myrtle
- 2 tsp mountain pepper leaf
- 8 drops riberry extract
- 2 cans of crushed tomatoes
- Parsley to garnish
- Place olive oil in a heavy based saucepan and add onion. Sauté for 5 minutes until translucent.
- Then add garlic, potato and carrots. Sauté for another 5 minutes.
- Add chickpeas, chicken, harissa, bush tomatoes, lemon myrtle, old man saltbush, cinnamon myrtle, mountain pepper leaf and riberry extract and sauté for until the chicken begins to brown for 5-6 minutes.
- Add the tomatoes and fill one of the cans with water and add it to the pot. Reduce the heat to low and simmer with the lid half over the pot for one hour until thickened, stirring occasionally.
- Serve with fresh parsley and rice.